My Best Recipe

Moroccan Eggplant Lasagna Comes From a Modified Recipe

"A friend gave me part of this recipe," Anne MacQueen writes, "calling it Moroccan eggplant dip. Modifying it slightly, I use it as the sauce in a very successful and simple vegetarian lasagna. The sauce may be prepared ahead of time and refrigerated. It also freezes well."

Cook noodles in boiling water about 15 minutes or until tender. Drain. Cut into pieces, each about 7 inches long. Place half of noodle strips in 8-inch square baking dish. Cover with half of sauce and half of cheeses. Layer with remaining noodle strips, sauce and cheeses. Bake at 350 degrees 20 to 30 minutes, or until cheese is melted and lasagna is heated through. Makes 4 to 6 servings.

--ANNE MacQUEEN

Santa Monica

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